Crispy Glazed Pork Belly
I make my glazes in non-stick skillets, which effectively revokes my dirty hippie card. My desire to have a pan that doesn't wind up irrevocably coated in vinegar candy trumps. Always. The glaze is done when it starts to look foamy/really bubbly. Keep an eye on it or it could completely boil away and burn into candy. You could probably use honey or maple syrup to replace the coconut sugar. I'm really not sure.
- 1 lb 1 lb 1 lb Pork Belly, cut into 1-inch cubes
- 3 cup 3 cup 3 cup Apple Cider Vinegar
- 0.375 cup 0.375 cup 0.375 cup Coconut Palm Sugar
- 1 tsp 1 tsp 1 tsp Salt and Pepper
- 0.5 tsp 0.5 tsp 0.5 tsp Whole Cloves
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a medium bowl, combine vinegar, sugar, salt, pepper, and cloves until sugar is dissolved.
- Heat half of the mixture over medium-high heat until it reaches a boil. Add pork belly cubes and simmer for 20 minutes. While pork is simmering, preheat oven to 400.
- Brown pork cubs in a preheated cast iron skillet over medium-high heat until browned on all sides. Place skillet in the oven and bake for 15 minutes.
- While pork is in the oven, heat the other half of your vinegar mixture over high heat. Reduce mixture to a glaze; you should wind up with about a quarter cup.
- Remove pork from the oven and drizzle with the glaze. Serve immediately.
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